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|a Genetically modified yeast species, and fermentation processes using genetically modified yeast
|h [electronic resource]
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| 260 |
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|a Washington, D.C. :
|b United States. Department of Energy. ;
|a Oak Ridge, Tenn. :
|b distributed by the Office of Scientific and Technical Information, U.S. Department of Energy,
|c 2013.
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|a text
|b txt
|2 rdacontent.
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|a computer
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|a online resource
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|a Published through SciTech Connect.
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|a 05/14/2013.
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|a "8,440,451"
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|a "13/107,881"
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|a Rajgarhia, Vineet; Koivuranta, Kari; Penttila, Merja; Ilmen, Marja; Suominen, Pirkko; Aristidou, Aristos; Miller, Christopher; Olson, Stacey; Ruohonen, Laura.
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|a Cargill, Incorporated (Wayzata, MN)
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|a Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.
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|b FC07-02ID14349.
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|a Basic Biological Sciences.
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|a United States.
|b Department of Energy.
|4 spn.
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| 710 |
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|a United States.
|b Department of Energy.
|b Office of Scientific and Technical Information.
|4 dst.
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|u http://www.osti.gov/scitech/biblio/1084065
|z Online Access (via OSTI)
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|a .b74019843
|b 03-09-23
|c 07-05-13
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|p Can circulate
|a University of Colorado Boulder
|b Online
|c Online
|d Online
|e E 1.99:8,440,451
|h Superintendent of Documents classification
|i web
|n 1
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